Anthony Maxwell
503 Randolph St Nw,DC
Overview
22
22
years of professional experience
Work History
Sous Chef
Forest Hills of DC
10.2023 - 08.2024
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
American Food Vendor
05.2023 - 08.2023
- Supervises/ coordinates all related culinary activities
- Creates and completes inventory invoices
- Selects and develops recipes and standardize production recipes to ensure consistent quality
- Trains and leads kitchen personnel
- Works with the owner, receiving and storing products
- Selects and develops recipes and consumption and purchase food
- Creates employee schedules
- Assists in the hiring/ firing of kitchen staff
- Establishes presentation technique and quality standards, and plans and prices menus
- Ensures proper equipment operation and ensures proper safety and sanitation in the kitchen
- Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Sous Chef
Lake Norman Catering
07.2020 - 08.2023
- Supervises/ coordinates all related culinary activities
- Completes inventory invoices
- Selects and develops recipes and standardize production recipes to ensure consistent quality
- Trains and leads kitchen personnel
- Works with the owner, receiving and storing products
- Selects and develops recipes and consumption and purchase food
- Selects and develops recipes and standardize production recipes to ensure consistent quality
- Establishes presentation technique and quality standards, and plans and prices menus
- Ensures proper equipment operation and ensures proper safety and sanitation in the kitchen
- Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Traveling Sous Chef
MORRISON HEALTHCARE
07.2019 - 04.2020
- Assisted in new healthcare account openings across specific geographic regions of the US
- Helped to organize and prepare the cooking of daily menu items for both patient and retail menus adhering to all brand standards
- Supervised hourly kitchen employees and assisted with employee training and scheduling of hourly staff
- Worked with the Executive Chef or Chef in placing, receiving and storing products
- Became proficient in programs such as Power of Food Excellence Playbooks, MyOrders, Webtrition (recipe & production system), eMorrison, and MyCompass
Line Cook
the cypress of charlotte
09.2017 - 04.2019
- Orchestrated the set-up and break-down of food stations
- Mastered of all stations on the line (Sautee, Grill, Salads, Seafood, Broil, Fry, etc.)
- Handled customer complaints
- Prepped and cooked breakfast, lunch, and/ or dinner depending on the shift worked that day
Kitchen Supervisor
Royal Caribbean cruise Lines
08.2011 - 10.2016
- Orchestrated the set-up and break-down of food stations
- Maintained cost-control through customer-based inventory stock
- Handled customer complaints
- Prepped and cooked breakfast, lunch, and dinner for groups of approximately 1500 people
Cook
Reggae Cafe
02.2011 - 08.2011
- Prepped and prepared food for both Lunch and Dinner
- Acted as a liaison between customers and management
- Prepped and grilled signature meats
Cook
Crane ridge resort
09.2009 - 10.2010
- Prepped and cooked breakfast, lunch, and dinner for groups of approximately 200 people
- Communicated professionally with clients
Line Cook
CANADA CLEVELAND HOUSE
03.2008 - 10.2008
- Prepped and cooked breakfast, lunch, and dinner for groups of approximately 500 people
Cook
CLUB HOTEL RIU
11.2006 - 03.2008
- Prepped and cooked breakfast, lunch, and dinner for groups of approximately 1500+ people
Kitchen Supervisor
BEACHES BOSCOBEL RESORT
09.2002 - 03.2008
- Prepped and cooked lunch and dinner for groups of approximately 500 people
- Orchestrated the set-up and break-down of food stations
Education
St. Ann Bay Vocational Training Center
St. Ann Bay06.2004
Skills
- Detail Oriented
- Quick Thinker
- Creativity
- Leadership
- Multitasking
- Cleanliness
Timeline
Sous Chef
Forest Hills of DC
10.2023 - 08.2024
Sous Chef
American Food Vendor
05.2023 - 08.2023
Sous Chef
Lake Norman Catering
07.2020 - 08.2023
Traveling Sous Chef
MORRISON HEALTHCARE
07.2019 - 04.2020
Line Cook
the cypress of charlotte
09.2017 - 04.2019
Kitchen Supervisor
Royal Caribbean cruise Lines
08.2011 - 10.2016
Cook
Reggae Cafe
02.2011 - 08.2011
Cook
Crane ridge resort
09.2009 - 10.2010
Line Cook
CANADA CLEVELAND HOUSE
03.2008 - 10.2008
Cook
CLUB HOTEL RIU
11.2006 - 03.2008
Kitchen Supervisor
BEACHES BOSCOBEL RESORT
09.2002 - 03.2008
St. Ann Bay Vocational Training Center
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